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Roast Beef with Yorkshire Pudding

A roast beef served with a baked batter made from milk, eggs, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and milk are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,759 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Roast Beef with Yorkshire Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the beef

  1. Preheat your oven to 400°F (200°C).

  2. Place the beef on a grating or on sticks in a dripping pan.

  3. Roast the beef for 15 minutes per pound for rare.

Make and bake the pudding

  1. Mix the milk, egg yolks, flour, and salt in a bowl.

  2. Beat the egg whites until stiff and fold them into the batter.

  3. Three-quarters of an hour before the beef is done, pour the batter into the pan.

  4. Continue roasting the beef, allowing the drippings to flavor the pudding.

  5. When done, cut the pudding into squares and serve around the beef.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites beaten stiff trap air for lift; yolks enrich the batter and help it set.
All-purpose flour
Forms the batter's structure as its proteins set during baking.
Milk
Adds moisture and liquid that turns the batter into a steam-raised pudding.
Beef
Its drippings flavor the pudding as it bakes in the pan.

The step that matters

Pouring the batter into the hot pan. The batter must go into very hot fat so it sears and rises quickly; a cool pan or resting batter makes the pudding flat and greasy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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